Muffins in the Morning

Hi, I’m Mia. I am a Farmers To You customer, and a blogger whose focus is on infusing families with plant-based, homemade foods. I will be showing up here a few times a month to share how I am using Farmers to You ingredients, as well as some tips, tricks and mindset tweaks that I have used to cook from scratch, menu plan, make space for family dinners, and more.

So today, let’s talk muffins….

When I first got into this whole notion of plant-based foods and raw food, I was not the cook in the house – in fact I was far from it! I could make baby food and toddler food, but I admit to buying a lot of food in jars, as well as mac and cheese! I had a few signature dishes, but I was the queen of take-out, and my husband was the cook for sure!

So the idea that I would wake up one school morning and make muffins for breakfast for my kids, much less muffins that I made from scratch, and whose ingredients each had a special story, was not really anything that I gave much thought to.

But a few mornings ago, I woke up a little early and made Blueberry Corn Muffins for the kids. A large percent of the ingredients came from Farmers To You. This batch of muffins included organic Cornmeal and Whole Wheat Flour from Butterworks Farm, Eggs from Rockville Market farm, frozen Blueberries from Adams Berry Farm, and organic Ricemilkfrom Rhapsody Natural Foods.

The kids loved the muffins. I didn’t make them in quite the way my body could handle (I’m 100% gluten-free), so I stuck to my green smoothie (the Spinach also came from Farmer’s To You). But we talked over breakfast about how our breakfast came from all these farmers in Vermont, and how nice it was to know where our ingredients came from.

That morning our babysitter brought some bread she had bought at a big super market. Because we were talking “ingredients”, I read the label out loud. “Wow mama, that’s complicated!”, “I haven’t even heard of those ingredients…”, “Mama did that flour come from a farm?” And so a conversation begins.

My goal with my kids is not to be too preachy about food, but always talk – about where our food comes from and how it makes us feel. In my house I have some control, but the babysitter is case in point how easily highly processed foods can enter our lives, and what an important gift we are giving our kids by making food from scratch – even if it is out of our comfort zone!

Pour batter in a coconut oil greased muffin pan. I also love silicon muffin cups that I line on a cookie sheet.

Bake at 425 for 12-16 minutes, or until muffin can be poked with a stick and come out clean.

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After you have read all the new content at Farmers to You, and maybe even updated your order for the week, head over to StayBasic.com for more ideas, conversation, and upcoming classes. To always be in-the-know and get some free stuff, sign-up for our weekly newsletter.